Olive Garden Grilled Margherita Chicken (Copycat) Recipe
Under half an hour cook time, this Margherita chicken will taste super decadent and juicy but comes in at only 4 points per serving.
Servings: 4 people
Ingredients
- 2 Chicken Breasts
- ½ cup Italian salad dressing, light
- 1 Lemon juice
- 3 cloves Garlic
- 1 tbsp Buttery spread, low fat
- ½ cup Basil Pesto
- ½ cup Low fat mozarella, shredded
- Basil leaves
Instructions
- Slice the chicken breast in half horizontally to make two thin steaks. Place in a bowl with the italian dressing and leave to marinate 30 minutes-an hour.
- Preheat the oven to 220C/375F. Heat a skillet over a medium-high heat and drizzle with oil. Add the chicken breasts once hot, cooking in two batches if required.
- Cook the chicken 5-6 minutes on the first side them turn. Cook a further 2 minutes then add the butter spread, lemon juice and black pepper to the pan, spooning the sauce over the chicken a few times. Transfer to a baking dish and pour over the sauce.
- Top the chicken with mozzarella, a few dollops of pesto and scatter the cherry tomatoes around.
- Bake 7-10 minutes until the cheese has melted the chicken cooked through. Serve with the sauce drizzled liberally drizzled over top.
Nutrition
Serving: 200g | Calories: 287kcal | Carbohydrates: 36g | Protein: 8.5g | Fat: 12g | Saturated Fat: 2.3g | Cholesterol: 4.5mg | Sodium: 547mg | Potassium: 37mg | Fiber: 2.1g | Sugar: 5.8g | Calcium: 90mg | Iron: 2.5mg